I’ve been holding out on you. I’m sorry.
Or, in the words of my favorite Trex #sorryImnotsorry
What have I been holding out on you?
One of the pieces of good news that went a long way towards lifting my spirits last week was the news that I was going to be featured as a Real Runner on the blog at Women’s Running!
I didn’t want to say anything until I knew when/if/how it would officially be going through, so thus my tight lips. Also, I had no idea that it would go live yesterday! I have no idea where this might lead or if it might lead to anything (though I obviously hope), but it was truly a privilege for me to share my story. I hope that you will take a chance to visit Women’s Running and read and maybe even share my post with someone who you think might benefit–Crohn’s or otherwise, we all have our chronic issues, our own battles. Mine are not worse or better than anyone else’s problems; rather, they are just different. Life is about your reactions: how will you react?
Interested in more posts on similar subjects? Please also see:
- My post on Fitzala about the complicated relationship we all have with our bodies (and how you can learn to love yourself anyway)
- My post on Undiscovered Kitchen that talks in more general terms about how I realized a way to keep my body from defining my life and lifestyle
- My “Tough Talk” posts about the heavier subjects of life–particularly that about living life on one’s own terms.
Quick Veracruz Lime Scallops Recipe (Gluten Free)
Alright, now some food! This goes alongside my easy but delicious Hibiscus Margarita or Limeade recipe from yesterday! Can you tell that I am ready for summer??
This recipe is ready in as much time as it takes for you to heat a pan and the scallops. A simple salsa made from a few ingredients and spices is all that you need! Want another spicy citrus fish recipe? Check out my Nam Sod Inspired Cod featuring Sizzlefish sable fish (aka black cod). I used Sizzlefish for this recipe as well–the individually packaged scallops were perfect because Alex isn’t a huge fan of scallops, so I was able to enjoy them all to myself.
High in omega-3s as well as valuable minerals, scallops are tender, delicate, and a real treat when prepared properly. A giant diver scallop was actually THE dish that served as my culinary epiphany: I was in 8th grade on spring break, and I had at Game Creek Bowl, a fabulous restaurant on top of Vail Mountain, of all places! But it was the most tender, amazing flavor, and it changed how I thought about seafood but also food in general–> I would say that is when I truly started to become a foodie 😀
Properly cooking a scallop or any piece of fish is the Holy Grail of proper technique. A scallop especially will go from beautiful to hockey puck rather quickly, but all it takes is practice and the finger pressure test. This was actually the first time I had ever cooked scallops! I say cook them like you would chicken–a little bit under (or medium-well to the touch) and then remove and let the residual heat finish the cooking process. The citrus in the marinade and salsa will also help break down the meat of it, so you should be good!
Veracruz Lime Scallops and Salsa
I am calling this a Veracruz Lime salsa because it reminds me of my favorite Veracruzano ceviche at Cantina Laredo, but really it is a simple lime and cumin preparation. Dive in!
- Minced pickled jalapeno OR minced fresh jalapeno lightly sauteed
- Red tomato, diced
- Red onion, diced
- Cilantro (fresh or dried)
- Garlic powder
- Lime juice
- Salt and pepper
- (All to taste)
- Thawed or fresh scallops
- Lime juice
- Garlic powder
- Salt and pepper
- Prep ingredients, combine, set aside. See notes below.
- Combine all ingredients and let sit.
- Place saute pan on stove, bring up to medium high heat. Once at temp, spray with cooking spray or coat pan with oil.
- Place scallops in pan as evenly as possible. Cook a few minutes (3-4), or until the color has changed to opaque about 2/3s of the way up the scallop.
- Flip and reduce heat to medium. Cook about 2-3 more minutes, or until the scallop is completely opaque light white/pink. When you press the scallop from the top, it should be just firm to the touch (like al dente for pasta). Remove and let sit.
- Place salsa on plate and serve scallops on top with a little extra salt, cilantro, and lime!
- No measurements for this because it is all to taste--but you will need about 1/4 cup diced tomato and 1 tablespoon of all the other fresh ingredients, 1 teaspoon of the dried.
- For scallops, about 1/2 teaspoon of cayenne!
On a more serious note: What is your “Crohn’s”? What do you battle to some extent on a daily basis but refuse to let weigh you down?